Alida Worsley'S Lemon Meringue Pie
A tangy and sweet lemon meringue pie featuring a zesty lemon filling topped with fluffy meringue, perfect for citrus lovers and special desserts.
Ingredients
Instructions
- Combine sugar, cornstarch, and hot water in a saucepan; cook over moderate heat, stirring constantly until mixture thickens and boils.
- Boil for 1 minute longer, then remove from heat.
- Slowly stir half of the hot mixture into the slightly beaten egg yolks, then beat the egg yolk mixture back into the saucepan. Boil for 1 minute longer, stirring constantly.
- Remove from heat and continue stirring until smooth.
- Blend in butter, lemon juice, and grated lemon rind.
- Cover the filling with a thick layer of meringue.
- Bake at 400°F (200°C) for 8 to 10 minutes until meringue is golden.
Tips & Substitutions
For a fluffier meringue, ensure your mixing bowl and beaters are completely grease-free. If you don't have lemon juice, you can substitute with lime juice for a different flavor. To avoid a soggy crust, pre-bake the pie crust before adding the filling. If you want to experiment, try adding a touch of vanilla extract to the filling for added depth.
Serving Suggestions
Serve this pie chilled, garnished with additional lemon zest or fresh berries for a pop of color. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. Consider serving alongside a light salad to balance the sweetness, or with slices of Coffee Cake Supreme for a delightful dessert spread.
Storage & Reheating
Store leftover lemon meringue pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It's best consumed within 2-3 days for optimal texture. Reheat lightly in the oven at low temperature if desired, but fresh meringue is always preferable.
Nutrition & Diet Analysis (per serving)
Each serving of Alida Worsley'S Lemon Meringue Pie contains roughly 393 calories, with 16g protein, 15g carbohydrates, and 30g fat. It is an excellent source of protein (32% of the Daily Value), iron (26% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of calcium. At about 393 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought meringue for this recipe?
Yes, you can use store-bought meringue for convenience. Just ensure it’s good quality and follow the package instructions for application. However, homemade meringue tends to have a better texture and flavor, making it worth the effort if you have the time.
How do I prevent the meringue from shrinking?
To prevent shrinking, spread the meringue all the way to the edges of the crust, sealing it well. Bake it immediately after spreading, and avoid cooling it too quickly. Ensure your egg whites are at room temperature before whipping for maximum volume.
What can I do if my meringue weeps?
If your meringue weeps, it may have been undercooked or not beaten enough. To avoid this, make sure to bake the meringue until it's fully set and golden. You can also try adding a bit of cornstarch to the meringue mixture to help stabilize it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).